Descriptive analysis of precooked egg products after high-pressure processing combined with low and high temperatures

Abstract

The quality descriptors of precooked scrambled egg patties were evaluated after high-pressure treatment at low and high temperatures, A commercial egg patty was thermally pressurized at 90C/0.1-675 MPa and 30-90C/ 675 MPa. A trained descriptive panel evaluated untreated and treated products. Additional tests included texture profile analysis, color, pH and water loss. After treatment at 30C/675 Mpa, the egg patty maintained its sensory profile. Treatments at gelation temperatures ≥70C and 675 MPa increased firmness and density scores, and water loss, compared to lower temperatures. Formulation modification with xanthan gum, ethylenediamine-tetraacetic acid (EDTA) and flavors reduced the instrumental hardness by 25-41%, while syneresis decreased 50-55%, in agreement with findings of smaller particle size, smoother mouthfeel and lower dryness scores. The flavor profile of modified formulation after 70C/675 MPa or 90C/675 MPa treatments was similar to controls. Reformulation with xanthan gum, EDTA and flavors allowed maintenance of initial characteristics after thermal pressurization. High-pressure processing at low temperatures is promising for preserving precooked scrambled egg patties while retaining sensory profile at selected conditions. © 2006, Blackwell Publishing.